Beef Fillet on Gorgonzola and Pear Sauce with Porcini and Chestnut Soufflé and Green Asparagus

5 from 7 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 141 kcal


Beef fillet

  • 1,2 kg Fillet of beef from the center
  • 1 packet Hay
  • Pepper
  • Olive oil

Gorgonzola and pear sauce

  • 250 g Gorgonzola
  • 3 Pc. Pear
  • 1 Pc. Onion
  • 250 g Cream
  • Sherry
  • 100 ml Vegetable broth
  • Sugar
  • Sea salt
  • Pepper from the grinder
  • Olive oil

Porcini mushroom soufflé

  • 150 g Porcini mushrooms fresh
  • 0,5 packet Pre-Cooked chestnuts
  • 2 Pc. Eggs
  • 200 ml Cream
  • 4 Pc. Leaf parsley stems
  • 1 tsp Vegetable broth powder
  • Freshly grated nutmeg
  • Sea salt
  • Pepper from the grinder

Asparagus wrapped in bacon

  • 500 g Thai asparagus
  • 5 disc Bacon
  • 2 tbsp Peppercorns
  • Sea salt
  • Olive oil



  • Rub the beef fillet with the coarsely ground pepper and fry it on all sides in a pan in hot olive oil. Then place the fillet of beef on a baking sheet or in a roasting pan on (organic alpine meadow) hay. Then distribute the rest of the hay on the beef fillet. The whole thing is then placed in the oven for about 3.5 hours at 80 degrees.

Gorgonzola and pear sauce

  • For the gorgonzola pear sauce, cut a pear into small cubes and place in sherry. Cut the onion into small cubes and sauté with a little salt and sugar until translucent. Then cut the other two pears into small pieces, mix them with a little sugar and coarsely ground pepper and add to the onions. Let the whole thing caramelize slightly and deglaze with the vegetable stock. Then add the Gorgonzola and let dissolve while stirring. Then add the soy cream or cream and simmer gently for about 10-15 minutes. Then pass everything through a sieve. Just before serving, drain the pear in sherry and add to the sauce. Bring the whole thing to the boil again briefly.

Porcini mushroom soufflé

  • Clean the porcini mushrooms (do not wash!) And cut them into small pieces. If dried porcini mushrooms are used, soak them in lukewarm water for about 1 hour. Then mix all the other ingredients (chestnuts, eggs, soy cream or cream, parsley, vegetable broth) in a blender (if you use cream, do not mix too quickly, otherwise it can become stiff!). Then season the mixture with nutmeg, salt and pepper and add the porcini mushrooms. Fill the whole thing into small oiled mason jars or casserole dishes (not all the way to the brim) and cook in the steamer at 100 degrees for 25 minutes. Alternatively, you can cook the jars in a water bath for 20 minutes after boiling.

Green asparagus wrapped in bacon

  • For the asparagus, bring the water with the peppercorns and salt to the boil and then cook the asparagus for 5 minutes (Thai asparagus) or 10 minutes (normal green asparagus). Then quench in ice water. Wrap a couple of asparagus stalks with the bacon and fry them in the pan until the bacon is crispy.


Serving: 100gCalories: 141kcalCarbohydrates: 1.7gProtein: 12.8gFat: 9.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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